California Omelette Recipe

Wash and dry the tomato, mushrooms, and spring onions. Dice the tomato into small 1/4-inch pieces (about 1/2 a tomato). Thinly slice the mushrooms (about 3 small mushrooms). Thinly slice the white and green parts of the spring onions; reserve a few green tips for garnish if desired.

Crack the 2 eggs into a small bowl. Add 1 tablespoon reduced-fat milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy.

Shred the reduced-fat cheddar if not pre-shredded and measure about 1/3 cup.

Heat a nonstick skillet over medium heat. Add 1 teaspoon olive oil or light butter and swirl to coat the pan.

Add the sliced mushrooms to the skillet. Sauté for 2–3 minutes, stirring occasionally, until they start to soften and release moisture. Season with a light pinch of the remaining salt and pepper (about 1/8 tsp each).

Add the diced tomato and most of the sliced spring onions (reserve some green tips). Cook for another 1 minute, just to warm the tomato and soften slightly. Remove the vegetables to a small plate and set aside. Wipe the skillet lightly with a paper towel if there is excess moisture.

Return the skillet to medium-low heat and add a tiny bit more oil or butter if the pan is dry (about 1/4 tsp). Pour the whisked eggs into the pan and tilt to spread them evenly. Let the eggs set undisturbed for 20–30 seconds until the edges begin to firm.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue for about 30–45 seconds until the top is mostly set but still slightly glossy (no runny liquid).

Spoon the cooked vegetables evenly over one half of the omelet. Sprinkle the shredded reduced-fat cheddar over the vegetables. If desired, add a few reserved green onion tips on top.

Carefully fold the empty half of the omelet over the filling using the spatula to form a semicircle. Cook for another 30–60 seconds to warm the filling and melt the cheese to your liking.

Slide the omelet onto a plate, garnish with the optional fresh chives or reserved green onion tips, and season with a small pinch of additional black pepper if desired.